Leek Celery Herb Mussels

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Extra leek and celery make this pot especially aromatic and vegetable driven, with a clean broth that still lets the taste of the mussels stay central.

Serves: 4 people

Preparation time: 15 min

Ingredients

• Fresh mussels – 2 kg
• Leek – 1 large, washed and finely sliced
• Celery stalks – 3, finely sliced
• Onion – 1, finely sliced
• Butter – 40 g
• Dry white wine – 200 ml
• Parsley – 3 tbsp, chopped
• Chervil – 2 tbsp, chopped
• Black pepper – to taste

Method

STEP 1
Rinse the mussels well and make sure the leek is washed properly between the layers so no grit ends up in the broth.
STEP 2
Melt the butter in a large pot and cook the leek, celery and onion for 5 minutes until the vegetables collapse slightly and smell sweet and fresh.
STEP 3
Add the white wine and bring it to a boil. Let it cook for 30 seconds, then add the mussels to the pan.
STEP 4
Cover the pan and steam the mussels for 4 to 6 minutes, shaking once or twice. The vegetables should stay soft, not browned, so keep the heat under control.
STEP 5
Once the shells are open, stir through the parsley, chervil and black pepper and serve the mussels straight away.